Ingredients
Equipment
Method
- Line or grease a 20cm by 20cm (8 inches by 8 inches) square cake tin. I prefer to line my tins with baking parchment so that I can confident of getting it out safely.
- Gather up your ingredients. You are going to need two bowls, one to melt the honey sugar and butter in and the other to add the flour. You will also need something to crack the eggs into with enough space to be able to beat the eggs together.
- Preheat your oven to 360F/180C/160C fan
- Melt the honey, butter and sugar (1/2 cup honey, 2/3 cup butter, 1/2 cup caster sugar) together in a large, microwave-proof bowl. Do this using 15-second blasts of power. You may use a saucepan for this if you prefer. Do not let the mixture boil. Give it a good stir to combine everything. Set this hot liquid somewhere safely to the side whilst you get on with the rest of the cake. Allow it to cool a little.
- Measure the flour (1 1/2 cups plain flour) and baking powder (2 teaspoons baking powder) into a bowl and stir the baking powder through the flour to combine.
- Add the lemon juice (1 lemon) and the vanilla extract (1/2 teaspoon vanilla extract) to the cooled honey, butter, sugar syrup and stir it to combine.
- Beat the eggs (2 eggs) together.
- Pour this mixture into the flour and add the beaten eggs. Stir gently to combine. It may look a little lumpy at this stage but stir a little longer and it begins to make a nice smooth batter.
- Tip the batter into the lined cake tin and sprinkle with the handful of flaked almonds. Put it into the oven.(flaked almonds)
- After 20 minutes check to see if the honey cake is done. Insert a skewer in the centre and if it is perfectly clean when you remove it, the cake is done. If there is still batter attached to the skewer give the cake a few more minutes to bake. Check every 5 minutes to ensure that it doesn’t overcook.
- Once it has finished baking, take it out of the oven and place the tin on a cooling rack.
- Allow the cake to cool for 5 to 10 minutes before removing it from the tin and then allowing it to finish cooling.
- When it has fully cooled, slice the cake into evenly sized pieces. Store in a suitable cake tin or cover with cling film.
Nutrition
Notes
Note: Nutritional Information is computer generated and is intended as a guideline only. This guideline does not include the nutritional value added by the handful of flaked almonds.
Storing the Cake: This cake lasts well for 4 – 5 days as long as it is covered, either in a cake tin or with cling film. It is the kind of cake where the flavour improves after it has been baked. This is a fantastic family cake.